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ASIAGO CHEESE PHYLLO PUFF  Ingredients
1/4 cup sundried tomatoes
1/2 cup water
12 oz. Cream cheese, softened
1 cup asiago cheese, shredded
1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons fresh basil leaves, chopped
12 sheets Athens or Apollo fillo dough
egg wash:
1 egg
1 tablespoon cold water Coarse chop tomatoes. Add to water and let stand until re-hydrated, about 2 hours.
In mixer on medium speed, combine cream cheese, asiago cheese, mayonnaise and Parmesan cheese.
Stir in rehydrated tomato, and basil leaves.
In small bowl, beat egg with 1 tablespoon cold water to make egg wash.
Layer 4 fillo sheets, brushing each with softened butter, magerine, oil or vegetable spray.
Cut a 16x12 inch rectangle from the layered fillo dough. Cut into twelve 4” squares. Scoop 1 tablespoon cheese filling in center of each square. Lightly brush fillo square from edge of filling to each point of square with egg wash. Pull corners and seal edges. See directions for Fillo Pouches on our Shapes & Uses page.
Repeat twice, making two more sets of 4 layers of fillo dough.
Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Serve warm.
Yield 36 puffs
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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